It’s Canadian Thanksgiving weekend, and to celebrate this year I am taking a Sicilian cooking course with a few strangers.
This is definitely going to be the weirdest Thanksgiving ever. And there will be no tofurkey, no mashed potatoes, NO PIE!!!…not even a family member to hug.
But there will be strangers and there will be food…I can make this work.
I think I’ve mentioned before that we can’t get canned pumpkin in Palermo. We can buy giant pumpkins…but there’s no way I’m buying one, making a weird tasting pie out of it (since it’s not a sugar pumpkin), and then attempting to cut it into cubes with my knife from the 1 Euro store. NO WAY!
I wasn’t sure how it was going to be when I came to Sicily cooking-wise, so before I left Canada I made sure to make a few pumpkin recipes to post around this time so that I could feel warm and cozy just looking at the pictures.
This pie definitely does that for me, and I hope you enjoy it too. It’s a classic pumpkin pie filling topped with fresh whipped cream and some delicious candied pecans.
Happy Canadian Thanksgiving everyone!!
- 1/2 recipe pie crust (or 1 pie shell), chilled
- 1/2 cup raw pecans
- 2 tbsp brown sugar
- 1 tbsp heavy cream
- 2 eggs
- 1/2 tsp fine sea salt
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cloves
- 3/4 cup brown sugar
- 1 3/4 cups (15 ounce can) pure pumpkin puree
- 1 cup (8 ounces) evaporated milk
- 1 1/2 cups heavy cream
- 1/4 cup icing sugar
- Preheat oven to 350 degrees F.
- In a medium bowl combine pecans, brown sugar, and heavy cream. Spread onto a cookie sheet lined with parchment paper and bake for about 20 minutes, or until the coating is dry and slightly crystallized, stirring once. Remove from oven and set aside.
- Roll out pie crust to 1/8 inch thick, fit to 9 inch pie dish and crimp edges if desired. Chill un-baked pie crust until ready to use.
- Up your oven temperature to 425 degrees F.
- Meanwhile, in a medium bowl whisk together the eggs, salt, cinnamon, ginger and nutmeg until well combined. Whisk in brown sugar and pumpkin, and gradually stir in the evaporated milk until blended.
- Pour pumpkin mixture into the chilled pie crust, place pie on baking sheet and bake for 15 minutes.
- Reduce oven temperature to 350°F and continue baking for about 40 minutes. You’ll know it’s done when the pie no longer jiggles in waves, but is rather puffed and jiggles uniformly. Remove from the oven and allow to cool to room temperature before adding whip topping.
- Using a stand mixer with the whisk attachment (or in a large bowl with a hand mixer), add the heavy cream and sugar together and whip on high until the whipped cream is stiff, but still slightly soft.
- Cover the pie with the freshly whipped cream and use a spoon to make a pretty swirled pattern. Top with candied pecans.
-Recipe adapted from She Wears Many Hats
-Can be stored in the fridge covered in plastic wrap and is best eaten within 2 days.
-If you want to make this ahead of time, wait to add the topping until right before serving. This will make the pie look the best!